This hot and humid summer has given me a record crop of tomatoes. I decided to cook Hungarian Lecsó on stock and freeze. There are a dime a dozen of Lecsó recipes, the main ingredients are sweet pepper (paprika), tomatos and onions, everything else is optional. Since I could also harvest lots of zucchini, they are also in the pot, as well as bacon (skip to get it vegan) and garlic. Seasoned with pepper powder, salt, hot pepper and fresh basil. Lecsó is incredibly versatile, serving as an accompaniment to meat dishes, as a sauce for pasta or to flavor rice. This time I used glasses to freeze the dish. If the glasses are filled only 2/3, it works supposedly very good. And so far none is broke.